Portobello Chicken

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Sarah Smoot-Evans 0

"A quick and easy but delicious dinner entree perfect for surprise guests. I serve with wild rice and use the leftover sauce in the rice. Do not use too much seasoning on the chicken, otherwise the dish turns out too salty."
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Ingredients

45 m servings 427 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a skillet over medium heat. Cook and stir mushrooms in hot oil until warmed, 2 to 3 minutes. Pour wine over the mushrooms, bring to a simmer, and cook until the wine becomes thick and the mushrooms tender, about 35 minutes.
  3. Arrange chicken on a serving platter; top each with a slice of provolone cheese. Pour mushroom and merlot sauce over the chicken.

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